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Cinnamon Focaccia




Source of Recipe


2002 Taste of Home Annual, pg. 94


Recipe Introduction


This was a big hit with my family! I made it in my Kitchen Aid mixer. I'm not sure the dough was anything special but it's yummy with the brown sugar/cinnamon/glaze topping. Maybe I'll try melted butter instead of oil in the dough next time. The original recipe (see recipe at the very bottom) made 2 focaccia and basically called for double everything except the brown sugar. And it originally called for white sugar and only 1/3 cup for 2 loaves. I used walnuts on half of the focaccia. And I'm sure it wasn't necessary, but I added a pinch of sugar when making the dough. I might add a layer of fruit next time. Yum!


List of Ingredients




3 cups flour -- (3 to 3 1/4)
1 pkg. yeast
1/2 tsp. salt
1 cup warm water -- (120 to 130 deg.)
2 T. oil
Topping:
2 T. butter -- melted
1/3 cup packed brown sugar
1/2 tsp. cinnamon -- (1/2 to 3/4)
1/4 cup chopped nuts -- optional (1/4 to 1/2)
Glaze:
3/4 cup powdered sugar
2 Tbs. milk or half and half -- approx.
1/2 tsp. vanilla

Recipe



In a mixing bowl, combine 1 cup flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (I just mixed and kneaded the dough in my Kitchen Aid mixer). Place in a buttered/greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Pat dough flat on the bottom of the bowl. Cover and let stand for 10 min. Press dough into a greased 12 inch pizza pan. Poke top of dough with a fork all over. Brush with butter.

Combine brown sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes.

Bake in a 350 degree preheated oven for 25-30 minutes or until browned. Remove from pan to wire rack.

Combine glaze ingredients and drizzle over warm bread.

Just for comparison, this is the original recipe...

Cinnamon Focaccia
From Taste of Home

From Baldwin City, Kansas, field editor Page Alexander notes, "A cinnamon-sugar and nut topping and a drizzle of glaze add sweetness to this lovely bread."

6 to 6-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
2 cups warm water (120° to 130°)
1/4 cup vegetable oil
1/4 cup butter or margarine, melted
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 to 1 cup chopped nuts
1-1/2 cups confectioners' sugar
3 to 4 tablespoons half-and-half cream

In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes.

Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread. Yield: 2 round loaves.